Curry Leaves

How to Prepare

1. Heat 4 tablespoons of sesame oil in a heavy-bottomed pan over medium heat.
2. Add 20 dried red chilies and roast until they turn slightly darker, about 1-2 minutes. Remove and set aside.
3. In the same pan, add 1 cup of urad dal and roast until golden brown, about 3-4 minutes. Remove and set aside.
4. Add 1/2 cup of chana dal and roast until golden, about 2-3 minutes. Remove and set aside.
5. Add 40 cups of fresh curry leaves (washed and pat dried) to the pan and sauté until they wilt and become crisp, about 5-7 minutes.
6. Add 4 teaspoons of asafoetida (hing) and sauté for 30 seconds.
7. Turn off the heat and let the mixture cool completely.
8. In a blender, add the roasted red chilies, urad dal, chana dal, curry leaves mixture
9. 4 tablespoons of tamarind paste, and 4 teaspoons of salt. Grind into a coarse paste without adding water. If needed, add 1-2 tablespoons of water sparingly.
10. Transfer the thogayal to a clean, dry airtight container.
11. Optionally, temper with 2 tablespoons of sesame oil
12. 4 teaspoons of mustard seeds, and a few curry leaves, then mix into the thogayal for added flavor.